Lemon Confit Vinaigrette Recipe From Ginevra Iverson

Slow-cooked rinds make all the difference in this recipe

To learn more about this recipe, see our related feature, Confit Confident, in our National edition. 

Recipe adapted from Ginevra Iverson, Calliope, New York, NY

Lemon Confit Vinaigrette
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Lemon Confit Vinaigrette
Prep Time
Cook Time
1/4 cups
Total time: 30 minutes
  • Lemon Confit
  • 2 lemons, halved crosswise
  • 3 cups water
  • 1 cup granulated sugar
  • Vinaigrette
  • 7 oil-packed anchovy fillets
  • 2 large egg yolks
  • 1 tablespoon Dijon mustard
  • ¼ cup fresh lemon juice (from about 1 to 2 lemons)
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup canola or grapeseed oil
  1. Make the lemon confit: In a medium saucepan set over high heat, add the lemon halves and cover with water. Bring to a boil, reduce the heat to low and simmer very gently until the lemons are very soft, about 45 minutes. Turn off the heat and transfer the lemons to a cutting board. Once they are cool enough to handle, use a teaspoon to scrape out the fruit and pulp, discard. Use the edge of the teaspoon to gently scrape away the white pith so you are left with 4 lemon cups.
  2. In a small saucepan, bring the water and sugar to a boil. Reduce the heat to medium-low, add the lemon cups and simmer until translucent, about 25 minutes. Use a slotted spoon to remove the confited lemon cups and set aside to cool. (Save the simple syrup for cocktails, iced tea or other drinks.) 3. Make the vinaigrette: To the bowl of a food processor, add ½ of a confited lemon rind, the anchovy fillets, egg yolks, mustard, lemon juice, balsamic vinegar, salt and pepper. Process until combined, then through the feed tube drizzle in the oil in a slow and steady stream. Cover and refrigerate until serving.
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